Marinated beef strips put on a tortilla along with quick pickled cabbage and cheese for amazing Korean Style Beef Tacos. This post was originally written June 26, 2013.
For several years we belonged to a CSA. Every Friday we would go to the farmer's market and pick up our share along with a few other vegetables. Unfortunately most of the CSA's in our area have stopped so we no longer have the option. Instead we simply go to the market and pick out our own produce.
When I originally wrote this post our share included mixed greens, onions, peas, mint, cabbage, strawberry cream cheese, and garlic. I made quick work of the mint, using it in my favorite mojito recipe. They were perfect for the hot weekend weather.
I then used the mixed greens and garlic in an easy taco salad. This is one of those recipes where you can use whatever you have around the house to make the base of the salad. Then I top it with salsa, cheese, and serve with tortilla chips.
The one thing I didn't know what to do with was the cabbage. My husband loves cole slaw and my plan was to make him some but then I came across the recipe for Korean Style Beef Tacos which include a spicy pickled cabbage and I was totally sold on that.
The quick pickled cabbage is so easy to make and you can use it on top of lots of different things including tacos, salads, or even as a side dish. I simply had to heat the vinegar, sugar, and chili paste then pour it over top of the cabbage.
I chopped up some of the green onions to sprinkle on top of the tacos and used the garlic in with the beef. It's best if you marinate the beef for several hours prior to cooking so that it really takes on the sweet and spicy flavor.
These tacos were great topped with the pickled cabbage, a sprinkle of cheese, and some sour cream. You could also put jalapenos or pepperoncinis on top of the tacos. Serve them with rice on the side or put the rice in the tortilla!
- 2 T. sugar
- 5 T. soy sauce
- 2 t. chile paste
- 1 T. fresh lime juice
- 1 T. dark sesame oil
- 4 garlic cloves, minced
- 1 ½ lb. flank steak, sliced into thin strips
- 3 c. red cabbage
- 2 garlic cloves, minced
- ⅓ c. rice vinegar
- ¼ c. soy sauce
- 1 T. sugar
- 2 t. chile paste
- 1 t. black pepper
- 1 T. olive oil
- 6 tortillas
- 2 green onions, chopped
- cheddar cheese, shredded
- sour cream
- In a container with a lid mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves. Add the steak and cover. Refrigerate at least 4 hours.
- Meanwhile, chop the cabbage and place it in a bowl along with the garlic cloves.
- In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste. Bring to a boil and then pour over top of the cabbage. Toss to coat. Allow to sit for at least 30 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the steak and sprinkle with the black pepper. Saute for 4-5 minutes or until the steak is cooked through.
- Place the steak on a tortilla and top with the pickled cabbage.
- Sprinkle with green onions and cheddar cheese then top with sour cream.
Recipe adapted from Cooking Light